This No-Bake Cheesecake is perfect for anyone who wants a bakery-quality dessert without the hassle of water baths or cracked tops. By folding lightly whipped heavy cream into a tangy, lemon-kissed cream cheese base, you get a texture that’s airy and mousse-like, yet firm enough to slice beautifully. It’s an ideal make-ahead centerpiece that only improves as it chills in the fridge.
No-Bake Cheesecake
Ingredients
For the Filling:
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1 graham cracker crust (9″ springform)
16 oz (450 g) cream cheese, softened
1 cup (150 g) powdered sugar
1 tsp vanilla extract
2 tsp lemon juice
1/3 cup (75 g) sour cream
1 1/2 cups (355 ml) heavy cream
For the Whipped Topping:
3/4 cup (177 ml) heavy cream
1/4 cup (40 g) powdered sugar
1/2 tsp vanilla extract
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